Whole 30: Days 29 & 30!

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So, 30 days are up!! Featured above is dinner from night 29: a turkey burger wrapped in romaine with tomato, onions and mayo and mashed potatoes. My honey made the whole thing which always makes everything taste better.

Since this is a 60 day thing for us, and we’re only at the halfway mark, we decided to celebrate the end of 30 days by ordering from a place called Umi Kitchen. They have a Whole 30 chef who is really awesome…in fact there were many days that I wanted to order from them but it’s a little on the pricey side , and I’m glad I saved it for a special occasion. Stay tuned for more on Umi…they may well be my next project. 😉

Anyhow it was totally delicious, we ordered Shrimp and “Grits”, and maybe it’s not having to cook it yourself, but it was super yum.


It came with this sweet side salad, too:


And the whole thing was glorious.

So, I think I’m gonna change up the format for the next 30 days of Whole 30…I’m sure people must be sick of this project (I know I am).  I think for the second half I’m just gonna feature individual recipes worth eating no matter what diet you’re on, and unless I have some crazy epiphany or extra thoughts I need to put down in writing some day or other, I’m mostly gonna stick to that. Otherwise, you know, it’ll just be more of the same compliant eating for the next 30 days.

I WILL feature my Thanksgiving menu, after the fact, since we’ll still be on this for the holiday. And I will totally re-visit during the 10 days of reintroduction, since I’m sure that will be interesting. (For me, anyway). 😀 But in general I won’t be posting my every thought.

So, a final summation of where things are after 30 days of Whole 30: I feel really, really amazing. I have more energy than I’ve ever had and I am dropping pounds daily. I hope I have some clothes left that fit me after another 30 days of this! I also can’t wait to eat a pizza. But I really don’t think another 30 days will be too much of a problem.

I could be wrong though. Keep you posted.

Whole 30: Day 15

Man, this project is taking forever. I can’t say I won’t be happy when it’s finally time to move on to my next project.

The thing is, though…I’m feeling really good. Like, really really good. So, the project continues. Also, what’s the point in getting this far along if you aren’t going to get the answers that you’re looking for? So, pressing on.

This morning we had an early morning work thing at our local food coop. Yes, the infamous Park Slope Food Coop. So, we decided to grab some apples and jerky and make that breakfast.

Of course, the best part of working at the food coop is shopping at the food coop afterwards. I thought I did really particularly well this time around.


Out of this, came an inspired and simple lunch:


Made up some tuna salad, plopped it on a bed of salad greens, threw on some cherry tomatoes and splashed some Ume vinegar on the greens. Delicious.

For dinner I went a little more complicated. I had some gorgeous monk fish, and my favorite thing to do with it is make it into a mustard curry. So, I did that. I got the recipe from Mermaid’s Garden, where we have a weekly fish share. It’s pretty terrific. I alter fish for what’s on hand and also sometimes will do okra instead of cauliflower or swap out jalapeĂąo for whatever hot peppers I have. If I’m in the mood for spicy I’ll up the amount of those hot peppers, and if not I’ll keep it as written. Usually I like to eat it with naan…but since that’s out this time around I opted for slightly less spicy since there was no starch to help numb the spice. I thought it turned out perfect. Also! This is a recipe that seems intimidating: it is really not! Pretty simple as long as you have everything prepped and ready to go. And you need the curry leaves. That’s pretty much what makes the whole dish. Recipe below:



  • 1 pound firm fleshed fish fillet, cut into two inch chunks
  • 2 cups sliced yellow onion
  • 4 cups tomatoes, roughly chopped
  • ½ cup vegetable oil (or 4 tablespoons of ghee)
  • 3 whole cloves
  • 1 tsp. cumin seeds
  • 1 tsp. brown mustard seeds
  • 1 each dried arbol chile
  • 12 each  curry leaves
  • 1 tsp.garlic, chopped fine
  • 2 tsp. fresh ginger, chopped fine
  • 1 Tbsp. jalapeno, seeded & chopped
  • Âź cup white wine (I subbed this for extra chicken stock cause Whole 30)
  • 2 cups fish or chicken stock or 1 cup bottled clam juice mixed with 1 cup water
  • 1 tsp. coriander Seed, toasted & ground
  • Âź tsp tumeric
  • Âź tsp. allepo or cayenne pepper
  • 1 tsp. mustard powder
  • 1 cup okra or cauliflower, sliced in ½” pieces
  • ½ cup cilantro leaves, roughly chopped
  • salt and pepper


  1. Warm a sautĂŠ pan over medium heat. Add half of the oil or ghee and the onions. Cook until soft, about 8 minutes. Add the tomatoes and cook until the tomatoes dry out and darken in color, about 20 minutes. Cool slightly and puree in a blender.
  2. Heat the remaining oil or ghee over medium heat in a deep heavy pan such as a dutch oven. Add the cloves and cook until fragrant, about 20 seconds. Add the cumin seeds, mustard seeds and arbol chile and cook until the mustard seeds start to pop.
  3. Add the curry leaves, garlic, ginger and jalapeno to the pan. Cook until fragrant, about 1 minute.
  4. Add the white wine (if using), tomato-onion puree and stock. Bring this to a low simmer for 5 minutes and season with salt and pepper to taste. Add the coriander, tumeric, Allepo/cayenne pepper and mustard powder to the pan.
  5. Season the fish all over with salt and pepper. Add the okra or cauliflower to the pan and cover. One minute later add the fish. Re-cover the pan and increase the heat to high for two minutes, then turn off the heat and allow it to sit covered for 6 minutes.
  6. Remove the lid, adjust the seasoning with salt and pepper to taste and add the cilantro.

I have made this a number of times and it is always outstandingly delicious.

Whole 30: Day 7

One week in! Woot! I’m still feeling good. Had a light breakfast on day 7 as we were both busy, just some fruit and a hard boiled egg. Wanted to prep my dinner before I had to leave, so kept it simple.

And I was out well past lunchtime — side note — picked up an Epic bar while I was out, and, yuck! Those are gross — so when I got home I was hungry. I had some leftover spiralized zucchini, so I whipped up a quick Whole 30 friendly pesto using what I had on hand.



  • 1/2 cup pine nuts
  • 1/2 cup olive oil
  • 2 cups cilantro
  • 3 tbls. thyme
  • sea salt
  • 2 cloves of garlic


  1. Toast pine nuts in a dry skillet until golden brown. Transfer to a blender
  2. Add herbs, sea salt, garlic, and 2 tbsp. of olive oil
  3. Pulse to combine
  4. With blender running slowly, add remaining olive oil until completely combined
  5. Add to zucchini noodles and fold in to mix.

I totally did not miss the cheese in this at all. It tasted the same as any other pesto!!IMG_5128.JPGDinner had to be prepped in advance but was worth it. I made hake fish cakes, my Whole 30 friendly version of Melissa Clark’s recipe.


  • 2 tablespoons olive oil
  • 2 garlic cloves, smashed and peeled
  • 1 pound firm white fish fillets
  • 1 ½ teaspoons kosher salt, more as needed
  • Âź teaspoon black pepper
  • 1 pound russet potatoes, peeled and thinly sliced (2 cups)
  • 2 eggs
  • 3 tablespoons roughly chopped mint
  • 3 tablespoons roughly chopped thyme
  • 1 scallion, white and green parts, finely chopped
  • 1 serrano chile, seeded and minced
  • Pinch cayenne
  • Finely grated zest of 1 small lime
  • ⅓ cup  and ½ cup almond flour, divided
  • ghee or clarified butter
  • ½ cup Whole 30 mayonnaise


  1. In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.
  2. Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute. 4 tablespoons water. Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping any liquid and garlic in skillet.
  3. In the same skillet over high heat, add potatoes, remaining 1/2 teaspoon salt and water to just cover. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.
  4. Flake fish. Drain potatoes and garlic, and place in a large bowl. Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and 1/3 cup almond flour, and combine. Season with salt if needed. Cover and chill for at least 3 hours, longer if possible.
  5. Place remaining flour on a plate. Form generous 1/4 cup fish patties about 1/2 inch thick. Dip patties into flour to lightly coat each side.
  6. In a large, preferably nonstick skillet, heat 2 – 3 tablespoons of ghee or clarified butter over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more cooking fats as needed. Move to a paper-towel-lined plate.
  7. Serve fish cakes with dollops of mayonnaise.

These are really good. We ate a bunch of them, and then froze the rest for easy quick meals in the coming week.